Broccoli Rabe or Mustard Greens Stir-Fry

By the Gracious Vegan

A great dish for using your farmers' market greens! This is downright healthy, even as Thai food goes. The peanuts, jalapeño, and cilantro combine with the bitter broccoli rabe or mustard greens for a bracing and delicious entree.

Makes 3-4 servings

The rice. You’ll need about 3 cups of cooked brown rice. You can cook your own (start with 1 cup dried rice) or buy the kind that you can heat up in 90 seconds in the microwave (Uncle Ben’s Ready Rice or Seeds of Change Quinoa and Brown Rice; they are both excellent; you’ll need two packages).

The greens. Use about 1.5 pounds of broccoli rabe. Chop it as much as you want, then drop the bunch into a pot of boiling water. Cook for 5-10 minutes, depending on how tender you like it. Drain.

Use a large bunch of mustard greens or a large bag of mustard greens. It’s easy with your Instant Pot: cut off and discard the stems below the leaves (stems in the leaves can remain). Put the steam rack in the bottom of the Instant Pot. Add a cup of water. Put the leaves on the rack, close the Instant Pot, set the knob to “Sealing,” and select “Steam” for 0 minutes. Quick-release the Instant Pot right after it finishes. Use tongs to remove the mustard greens, drain, then slice or chop them.

Stovetop directions: Use a bag of mustard greens or one large (two small) bunch of mustard greens, chopped: drop the chopped greens into a pot of boiling water. Cook about 10 minutes until wilted and not too chewy. Drain.

The stir-fry. Water-sauté the following ingredients until they are just tender (a couple of minutes). (What is water-sauté?)

1 bunch scallions, thinly sliced (white and green parts)
1 jalapeño chile, seeded and finely chopped
1/4 cup chopped cilantro (see more needed below)
2 Tablespoons finely chopped ginger

Add the following ingredients in a Dutch oven or other large pan and stir until everything is hot.

The brown rice
The broccoli rabe or mustard greens

Then add the following ingredients and stir until everything is just combined.

1/2 cup roasted peanuts, roughly chopped (or leave them whole if you like)
1/4 cup chopped cilantro
2 Tablespoons soy sauce
Sriracha sauce as desired (mixed in or on the side)

The stir-fry is ready to serve. It can be made several days ahead or frozen for about a month. (The rice can get grainy after a month in the freezer.)